A personal favorite of mine to make on a chilly autumn day. They really have a nice pumpkin taste, and it uses a whole can of pumpkin, which makes it perfect for freezing.

Ingredients

6 serv.

all-purpose flour↗1 1⁄2 cups
whole wheat flour↗1 cup
baking powder↗2 teaspoons
baking soda↗1⁄2 teaspoon
ground cinnamon↗2 teaspoons
ground ginger↗1 teaspoon
ground nutmeg↗3⁄4 teaspoon
ground cloves↗1⁄4 teaspoon
salt↗1⁄2 teaspoon
pumpkin puree↗1 can
(15 ounce)
2% low-fat milk↗2 cups
brown sugar↗1⁄3 cup
vanilla extract↗2 teaspoons
oil1⁄4 cup

Step-by-step instructions

1
In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
2
In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
3
Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
4
Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
5
Flip, and allow to cook for two more minutes.

Source: food.com

Original recipe ↗

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